Clean the walls in the dish area and under the exhaust hood - clean food splash off of the ceiling tiles (on line) - tile missing (back wall , in the preperation area) - remove all debris out of the exterior can wash REPEAT ITEM

.Clean exhaust hood , light sheilds where needed. - Cracked light sheild (near back door) - light out over the ice machine - Employee shirt (soiled) stored on top of potatos (rear of kitchen) -employee personal items stored on top of single service items (take out)

Single service items stored in soiled dish racks (designed to be put through the dish washer) that are damaged and can not be cleaned properly REPEAT ITEM

Visabily soiled waste water pipe directly over a open ice bin (bar area)

..Riblets designated to be thrown out, stored over raw meats (walk in) - meats stored over mashed potatoes and alfredo sauce (Walk in) - meats stored over pasta's (on line)- two large bags of onions hanging on the chemical racks (dry storage) - ice buckets on the floor while being filled -soiled dishes stored on the food pass thru while food for the customers pased by it - dust from the POS wires falling into foods at the waittress station - waste water pipe (visually soiled) passes directly over the open ice bin at the bar. - tin foil being used as a cap for a bottle of BBQ sauce (Dry storage) - rolled down bag of sugar needs to be transfered to a sealed, labled container - spices stored in a dish rack (designed for the dish washer use) that is visably soiled and is in ill repair so it prevents cleaning because of the damaged surfaces. - mixing bowls that are left out at room temperature, and has food in them (used for coating food items with a sauce) can not be held out for more then four hours, and must be labled on the bowl, or in a log showing the time that the bowl was first used. SOME OF THESE ARE REPEAT ITEMS

Replace melted and damaged lexans - some pans and pots are so old and soiled that they are damaged beyond repair and should be replaced - Door sweep is so damaged on the walk in refigerator that it has a huge hole in it REPEAT ITEM

Clean garbage, grease, misc.debris out of the dumpster area, and the parking lot where the garbage truck left it REPEAT ITEM

Do not store cleaning items in front of the rear prep area hand sink (brooms, dust pans, bucket) NO DEDUCTIONS

Food meant to be thrown out was not labled properly and kept exposed to good foods (Example: old riblets in the walk -in was left on the top shelve of the walk in cooler, unlabled, and stored over raw meats. Mananger stated that this was supposed to be done at the morning prep time, and this was observerd at 2:00 PM.) (Example: old salad with cooked chichen on it, was left on the food pass thru shelves, unlabled stating that it was meant to be thrown out).

Dish wash water at the bar was 86 degrees (maintain 110 degrees) NO DEDUCTIONS

No test kits available at the bar area to check sanitizer strength (see Item # 14 ) REPEAT ITEM

Clean the following items: all gaskets on all refrigeration and freezer units - all interiors of the coolers and freezers - stainless steel table where food is prepared on (rear of kitchen) - under all cooking equipment - both ice cream freezer interiors - shelves (on line) over food preperation areas - old food and mold off of hand sinks - compresser vents on refrigeration units are so dusty that they pose at treat to contaminate food (on line) REPEAT ITEM

Wipe/clean shelving throughout kitchen, refrigeration unit and dry storage area. Thoroughly clean shelving and underside of shelving in walk-in cooler. Clean top of equipment on main cook line. Clean underside of shelving over main food prep line. Clean area between hot holding unit. Wipe/clean handles and control knobs on equipment. Clean monitors and wiring to monitors.

Store and handle clean utensils in or on clean area and in a manner to prevent contamination. Thoroughly clean utensil shelving above three compartment sink and base of utensil bins. Minimize the amount of clean containers placed on drainboard of vegetable prep sink to prevent contamination from splash and splatter from vegetable prep.

Clean floors, walls and ceiling throughout where needed; if needed. Repair wall in and near can wash area. Replace missing corner wall moulding on wall paneling at front drive thru window. Continue to monitor ceiling for any roof leaks and repair if needed. Touch -up paint ceiling in women bathroom.

Repair leaking plumbing fixture in can wash area.

Store and handle single service articles in or on clean area and in a manner to prevent contamination. Store single service articles inverted down. Keep single service articles(fried food containers) covered located at fried food station.

Continue to discard and replace broken/damaged containers and container lids. Replace damaged laminate/cover on control panel on hot holding unit.-----Manager has new label in office. Monitor freezing condenser lines on walk-in freezer condenser. Line on condenser located outside has ice forming on unit and do not want condenser to walk-in freezer to freeze up.

CHARLIE'S DRUGS125 W CENTRAL AVENUEMT HOLLY29-Jan-2013198.5

Domestic refrigerator and crockpots are not NSF- or ANSI-approved.

Certification from approved food safety program by Jan. 1, 2014.

Gloves are for single-use only, not to be re-used. Gloves may serve as a source of cross-contamination if misused.

CHERUBS CRAFT AND COFFEE SHOP23 N MAIN STBELMONT29-Jan-2013199.0

No bare hand contact with ready to eat foods is allowed. A barrier must be between hands and ready to eat foods such as gloves, utensils, spoons, ladles, etc.

Cool foods (quiche) from 135F to 70F in two hours, and then from 70F to 45F and less in four hours for a total cooling time not to exceed six hours. Take foods through temperature danger zones quickly. Use time and thermometers to monitor.

Date mark all prepared foods to be held in coolers for more than 24 hours with a use by date. Where coolers hold foods at 45F and less, those foods will get a four day hold time. Where coolers can hold foods at 41F and less, those foods will get a seven day hold time.

Thaw foods from freezer to cooler overnight, under cool running water, in a microwave, or take foods from a frozen and ready to eat state in one uninterrupted cooking process.

CHILI'S #2143086 EAST FRANKLIN BLVDGASTONIA29-Jan-2013194.0

Clean all ware including all vegetable choppers and slicers. utensils, lexans, themometers,Etc. - remove paper stickers from ware before cleaning them - keep old food off of CLEAN side of the dishwasher drainboards REPEAT ITEM

Clean the ladder in the dry storage room (old food on it can come in contact with the food being stored there) - clean gaskets where needed - clean the stainless steel tables under the cooking equipment (on line) NO DEDUCTIONS

Put lids on cup dispensers at the satilite waitrress stations NO DEDUCTIONS

Air dry all ware before stacking for storage REPEAT ITEM

Clean walls throughout the facility - clean floors at the bar area (under and behind equipment) - clean ceilings at the preperation area

Clean light sheilds where needed NO DEDUCTIONS

Personal drinks require straws on them (preperation area) NO DEDUCTIONS

Open bag of Tempura batter mix should be transfered to a sealed, labled container NO DEDUCTIONS

.While preparing foods, do not get out of the proper temperature zone of 45 degrees by working with smaller portions / using ice baths / taking food out and working on it immeditally. Rice=59 degrees / string beans=62 degrees / pasta=48 degrees

Replace melted lexans NO DEDUCTIONS

CIRCLE K #14962509 SOUTH NEW HOPE ROADGASTONIA31-Jan-2013198.0

All managers and persons in charge must show knowledge of The NC Food Code and food borne illnesses by completing an approved food safety course by January 1, 2014.

Do not store degreaser over wash side drain board of three vat dish sink. All chemicals are to be stored in their designated storage areas when not in use.# 37 g.c. Keep boxes of food off of floor and stored on approved shelving to facilitate floor cleaning.

Keep sanitizer bottles marked as to what type of sanitizer is being used (quaternary ammonia or chlorine based sanitizers). Keep oven temperature probe cleaned and sanitized. Make sure that all sanitizer concentrations are not mixed too strong (50ppm-200ppm for chlorine and 200ppm-400ppm for quaternary ammonia). Do not store return items on dish sink drain boards. They should be accessible to utensil washing only.

FIRST PRESBYTERIAN KITCHEN1621 EAST GARRISON BLVDGASTONIA30-Jan-2013199.5

Establishment must have a manager or person in charge to take a food handling class and provide certification by January 1, 2014.

Wipe/clean top of equipment, handles on equipment and shelving throughout where needed; if needed.

Monitor slow draining handsink near dry storage area and repair if needed.

Store and handle clean utensil/equipment in or on clean area and in a manner to prevent contamination. Store silverware in bin with handles in the same direction. Clean utensil shelving under prep tables.

Keep all hot holding potentially hazardous foods at 135F and above. Grilled chicken and burgers were 75F at time of inspection. These items were discarded at this time. Keep these foods in pan with broth on grill, on a steam table, or cook to order.

Keep all food contact surfaces cleaned and sanitized (at bottom of slicer on inside guard, inside ice machine, and can opener blade). Make sure that a spray bottle or bucket of sanitizer is made available at all times in front bar.

Replace cracked cooler door gaskets where applicable.

All managers and persons in charge must have completed an approved food safety training course by January 1, 2014.

GOLDEN CHINA1001-A GASTONIA HWYBESSEMER CITY28-Jan-2013196.5

Dry storage room is not approved.

Need to store dry foods after opening in a sealed, labeled container.

Food safety class needed by Jan 1 2014. Children should not be allowed in kitchen

Cabbage 52 degrees.

GREAT WALL2567 W FRANKLIN BLVDGASTONIA29-Jan-2013196.5

Continue to purchase food grade containers to store food products in and remove soy sauce buckets used for food storage.

All managers and persons in charge must show knowledge of the NC Food Code and food borne illnesses by completing an approved food safety course by January 1, 2014.

Do not thaw (defrost) frozen potentially hazardous foods at room temperature. Thaw foods under cool running water, thaw foods from freezer to cooler overnight, in a microwave, or take from a frozen state to a ready to eat state in one uninterrupted cooking process.

All food service establishments must have an employee wellness policy.

All prepared foods that are to be held in coolers for more than 24 hours are to be marked with a use by date (four days). Use a marker on food coverings/wraps, use tape, or use date dot stickers.

Minor floor cleaning is needed under deep fryers and oven.

Keep all foods in hot holding unit (empanadas, chicharrons, chorizo, etc.) at 135F and above. Unit was turned up at time of inspection.

Light shields are required on lights.

LITTLE ASIA2609 SOUTH NEW HOPE ROADGASTONIA30-Jan-2013194.0

Keep foods covered such as cut raw vegetables in cooler. These items must not be in direct contact with shelves. Place them into a container with a lid once prepared. Keep raw and cooked meats (beef and chicken) covered in all coolers (reach-in and walk-in) as well. Do not store bag of onions on floor. Hang them up or place them on a shelf. Do not store personal food on walk-in cooler floor. Place this food on designated shelves. Keep all soups and sauces on hot holding covered- not just cooked carrots.

2-402.11 Effectiveness-Hair Restraints are needed.

Do not store cooked (fried) chicken outside of cooler (58F). Do not leave foods outside of temperature control while filling orders. Keep all cold foods 45F and less. Keep garlic and oil cold as well (45F and less). Store this food inside make table cooler or ice water bath. Ice and water must come up around all sides of container and not just bottom.

Do not defrost (thaw) large container of frozen chicken in water at room temperature. Defrost under cool running water or from freezer to cooler overnight.

All prepared foods that are stored in coolers for more than 24 hours must be marked with a use by date (four days hold time). If stored in freezers, then use by dates do not apply until foods are defrosted (thawed). This is a new food rule.

Clean floors, walls and ceiling throughout where needed; if needed. Repair floor and base of wall throughout kitchen. Tightly secure and seal loose wall paper in dining room area.

Thoroughly air-dry utensil/equipment before stacking or storing. Clean utensil/equipment shall be stored in or on clean area and in a manner to prevent contamination. Clean top of hot holding unit in dessert buffet area where sheet pans are stored. Highly recommend not storing sheet pans on top of equipment; store on shelving under buffet area. Wipe/clean utensil shelving located across from office area.

Repair pre wash sink on dishmachine line to NSF/ANSI standards. Pre wash sink is separating from drainboard of sink. Continue to replace rusted shelving throughout kitchen. Monitor brace over buffet line used to hold up sneeze guard and repaint if needed. Repair freezer door near back door so freezer door will properly close. Monitor area under drink dispenser/ice bin at wait station for any leaks and repair if needed.

Date mark cooked potential hazardous food products or ready to eat food products being held in refrigeration unit for 24 hours or longer.

Do not reuse food containers(single use containers) that food products was stored and delivered in. (white boiled eggs buckets)

MC DONALDS #64571700 SOUTH YORK RD.GASTONIA28-Jan-2013197.0

Store and handle food products in or on clean area and in a manner to prevent contamination. Do not store or place food in one container/package directly on top of food products in another containers. Cover food products before storing food containers/packages a top of another container/package.

Wipe/clean shelving throughout where needed; if needed.

Thoroughly air-dry utensil/equipment before stacking or storing. Clean utensil/equipment shall be stored in or on clean area and in a manner to prevent contamination. Store utensils in bins handle up; eating/business end down.

Increase water temperature on handsink in back kitchen area and handsink in bathrooms.

Clean floors, walls and ceiling throughout where needed; if needed. Continue to regrout floor throughout where needed.

Label individual food containers that is using time as a public health control.

Store and handle single service articles(happy meal toys) in or on clean area and in a manner to prevent contamination! Store happy meal toys off the floor!

MR WOK246 N NEW HOPE RDGASTONIA31-Jan-2013299.0

Establishment must have a manager or person in charge to take an approved food handling class and provide certification by January 1, 2014.

Date mark cooked potentail hazardous food products and ready to eat food products being held in refrigeration unit for 24 hours or longer.

Clean handles on hot holding unit and storage bins/barrels. General cleaning of fixtures on wok station and sides of wok station. Clean exterior lid on rice cooker. Clean edge of door to walk-in cooler. Wipe/clean shelving throughout kitchen and area under front serving line. Thoroughly clean shelving on walk-in cooler(top and underside of shelving).

NICK'S PRIME RIB190 NORTH SOUTH STREETGASTONIA28-Jan-2013194.0

Clean floors, walls and ceiling throughout kitchen area. Repair walls in kitchen area and repaint where needed.

Store and handle food products in or on clean area and in manner to prevent contamination. Store raw meats and raw eggs products below and away from other food products. Today raw chicken stored above other food products in reach-in refrigeration unit. Store opened packages of dry food products in sealable container, labeled and kept clean. Do not store food in one container directly on top of food products in another container. Cover containers of food products before storing containers of food a top of another container.

Thoroughly air-dry utensil/equipment before stacking or storing. Clean utensil/equipment shall be stored in or on clean area and in a manner toprevent contamination. Thoroughly clean all utensil shelving and storage areas throughout. Clean base of glass chiller in bar area.

EMPLOYEE MUST WEAR GLOVES WHEN HANDLING READY TO EAT FOOD PRODUCTS AND COOKED FOOD PRODUCTS OR USE UTENSIL/EQUIPMENT SO FOOD WILL NOT BE TOUCHED BY BARE HANDS!

Outer Openings, Protected: Keep back door closed to help keep out pests..

4-502.11 (B) Good Repair and Calibration: Make sure that probe-type thermometers are calibrated and working properly.

All managers and persons in charge are to show knowledge of the NC Food Code and food borne illnesses by completing an approved food safety course by January 1, 2014.2-102.11 Demonstration2-102.12 Certified Food Protection Manager

Keep all cold holding potentially hazardous foods at 45F and less. Pizza make table cooler foods are 45-47F. Inside cooler is holding 50-55F and should be holding 40F. A return visit will be made in 10 days for compliance or call or fax a repair invoice to Health Department.3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding

Clean grates under hood system. Clean ceiling ventilation and return air covers throughout kitchen area and dining room.

THOROUGHLYCLEAN SHELVING IN WALK-IN COOLER(TOP AND UNDERSIDE OF SHELVING). Clean edge of door and door handle to walk-in cooler/freezer. Clean top of dishmachine. Clean between door on drink cooler near back door. Clean bump bars, monitors, monitor stands and wiring to monitors. Clean handles on equipment.Clean high chairs. Clean area under flip top lid over pizza prep line. Clean soda in-a-box stand and lines. Clean interior of cabinet doors and shelving under cabinet area.

Store and handle single service articles in or on clean area and in a manner to prevent contamination. THOROUGHLY CLEAN SHELVING AND STORAGE AREAS WHERE SINGLE SERVICE ARTICLES ARE STORED! Store singles service articles inverted down. Do not store pizza to go box on table where customer wait to pick up pizza. Store pizza to go boxes in wait station or in kitchen area.

Store and handle cleanutensil/equipment in or on clean area and in a manner to prevent contamination! THOROUGHLY CLEAN ALL UTENSIL SHELVING AND UTENSIL STORAGE AREAS THROUGHOUT ENTIRE KITCHEN! Clean base of utensil bin and utensil shelving under bar mat/shelving liner. Keep an eighteen inch clearance between handsink and utensil shelving.

PRETZEL TWISTER246 NORTH NEW HOPEGASTONIA31-Jan-2013297.5

Date mark cooked potentail hazardous food products and ready to eat food products being held in refrigeration unit for 24 hours or longer.

Replace worn/deep grooved cutting board. Repaor leaking faucet fixture on three compartment sink. Replace broken/split gasket on refrigeration unit door. Gaskets have been ordered and delivered to establishment. Owner will just have to install gaskets.

Tightly secure and seal paneling to wall behind mixer located at front counter.

SAL'S NEW YORK PIZZERIA2211 NORTH NEW HOPE ROADGASTONIA30-Jan-2013198.5

CleaN shelves.

Repair light.

Replace split gasket.

Certification from approved food safety program by Jan. 1, 2014

SMOKEY'S BBQ1031 LOWER DALLAS HWY.DALLAS31-Jan-2013297.5

Need to date mark all ready to eat foods held for more than 24 hours.

Paper towels needed at han sink at BBQ cooker.

Ribs were 110 degrees.

Food safety class needed by Jan 1 2014.

SPRINGWOOD CAFE1023 HICKORY GROVE ROADGASTONIA29-Jan-2013197.0

Certification from approved food safety program by Jan. 1, 2014

Clean equipment under hood.

No bare hand contact with cooked or ready-to-eat foods.

Clean floor under equipment.

After opening, store dry foods in labeled, sealed containers.

Date mark RTE, potentially hazardous foods prepared on-site and held in refrigeration for more than 24 hours (with the date of preparation or with the date that indicates when the food shall be consumed, sold or discarded).

Thoroughly air-dry utensil/equipment before stacking or storing! Clean utensil/equipment shall be stored in or on clean area and in a manner to prevent contamination. Thoroughly clean all utensil shelving over three compartment sink and shelving located across from sink.

All storage should be off the floor on approved shelving. Do not store thermometer or utensils in standing water.

Certification from approved food safety program by Jan. 1, 2014.

Clean racks in cooler, above sink, and otehr shelves.

WHITE'S CAFETERIA417 CATAWBA STREETBELMONT29-Jan-2013198.5

Keep hot holding of foods at 135F and above. Steak and gravy must be held in a hot holding unit (118F). When reheating foods, reheat to 165F with-in one hour to hold them at 135F. Sausage patties were not in temperature at time of inspection (80F). Hold these on a hot holding unit (closer to grill) or use time holding (discard them after four hours once they come out of temperature control). Only one method should be used.

Policy for no bare hand contact with ready to eat foods is now in effect. A barrier is required between hands and any foods that are ready to eat (utensils, spoons, tongs, gloves, etc.).

All foods that are prepared and held for more than one day in a cooler must have a use by date (use tape, markers or date dot stickers). Where coolers can hold foods 45F and less, foods can be held for four days. Where coolers can hold foods 41F and less, foods can be held for seven days.

Food safety certification runs out in April of 2014. Make sure to renew it by then. New change to rule goes into effect on January 1, 2014.

WILCO GAS STATION #3582907 SOUTH YORK RDGASTONIA29-Jan-2013298.5

Wipe/clean counter top under equipment. Wipe/dust top of equipment. Clean base of refrigeration/freezer unit.

Establishment must have an employee or person charge to take and approved food handling class and provide certification by January 1, 2014.

Repair broken drink dispenser and leak on drink dispenser.

Maintain wash water in wash vat of two compartment sink 110F at all times!